Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys speedy chicken tagine, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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To get started with this recipe, we have to first prepare a few components. You can have vickys speedy chicken tagine, gf df ef sf nf using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Speedy Chicken Tagine, GF DF EF SF NF:
- Get Tagine
- Take 2 tbsp olive oil
- Take 4 chicken breasts, cut into bitesize pieces
- Get 4 tsp garlic paste made from recipe by taylor68too attached below
- Make ready 8 tsp Vickys Ras-El-Hanout paste from recipe attached below
- Get 1 sunflower oil as required to make the pastes
- Make ready 800 grams (2 x 400g cans) chopped tomatoes
- Make ready 200 grams soft dried apricots, chopped
- Prepare 1 tsp ground cinnamon
- Prepare 1 tsp finely chopped coriander / cilantro
- Get 800 grams (2 x 400g cans) chickpeas, drained
- Take Cous Cous
- Prepare 200 grams dry corn cous cous
- Make ready 2 tsp lemon infused olive oil
- Prepare 1 tsp salt
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Instructions to make Vickys Speedy Chicken Tagine, GF DF EF SF NF:
- Heat the olive oil in a large frying pan and brown off the diced chicken for around 3 minutes
- Meanwhile mash the roasted garlic (thanks to Taylor for letting me add her recipe in here) and add a little oil if needed to make a paste. Stir into the chicken and cook for a further minute - - https://cookpad.com/us/recipes/363900-roasted-garlic
- Mix some Ras-El-Hanout, around 12 teaspoons dry mix, with just enough sunflower oil to make 8 teaspoons of thick paste and add to the pan. Stir through and cook for 5 minutes. To save more time you can buy a jar from the store but I think you'll like mine better! - - https://cookpad.com/us/recipes/358307-vickys-ras-el-hanout-moroccan-spice-mix-gluten-dairy-egg-soy-free
- Add the chopped tomatoes, chopped apricots, ground cinnamon and coriander leaf and simmer for 8 minutes until thickened
- Meanwhile, make the cous cous up according to the amount of boiling water advised on the packet and let it stand. I use corn based cous cous but feel free to use the 'normal' kind
- Add the chickpeas to the frying pan and cook for a final 3 minutes
- Add a teaspoon of salt and the lemon infused oil to the cous cous and fluff up with a fork
- Divide the cous cous between 4 bowls and spoon the chicken mixture on top. Garnish with some extra chopped coriander leaf
This comes with a bit extra! Maelle & Richard cook a really easy Moroccan chicken tagine that's unbelievably tasty and filled with good things. It's one of five recipes for a Moroccan. What do the abbreviations VE, VG, GF, DF, EF, SF, NF above chef Akis Petretzikis' recipes mean? Use them to help choose recipes that are best suited for you!
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